Real vanilla sauce

Ingredients for 1 servings:

• 250 ml milk
• 285 ml cream
• 3 tbsp sugar
• ½ vanilla pod(s), the pulp
• 4 egg yolks (size L)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

In a saucepan, combine the milk and cream with 2 tablespoons of sugar and the vanilla seeds. Heat the mixture until just boiling, then immediately remove from the heat and let it cool slightly for a few minutes. In a large mixing bowl, beat the egg yolks with the remaining sugar until light yellow and creamy. Remove the vanilla pod from the milk and add 1 ladle of hot milk to the egg yolk mixture, stirring constantly. Gradually add the remaining milk, ladle at a time, beating thoroughly before adding the next ladle. Return the egg whites to the saucepan and heat gently, stirring constantly with a wooden spoon until the mixture thickens and has a silky sheen after a few minutes. It should coat the back of a spoon. Immediately remove the pan from the heat. If the cream is heated for too long or too hot, it risks curdling. In this case, we recommend transferring the cream to a clean saucepan and letting it cool slightly. Then strain it through a sieve into a bowl.